The Sensory Skills Intermediate course is a comprehensive three-day program designed for individuals seeking to enhance their expertise in coffee sensory analysis.
This course is part of the Coffee Skill Program educational system, which is administered by the Specialty Coffee Association. The program culminates in both practical and theoretical exams, successfully completing which is certified.Prerequisite for enrollment in the Sensory Skills Intermediate course is the successful completion of the Sensory Skills Foundation, Green Coffee Foundation, and Introduction to Coffee courses. While not mandatory, it is highly recommended to have completed these prerequisite courses.
Passing the exams from this course is a prerequisite for the Sensory Skills Professional course, and it is also recommended to have this range of knowledge and skills before studying the Roasting Professional and Green Coffee Professional courses.
The Sensory Skills Intermediate course prepares participants to undertake more complex functions and occupations related to the coffee and related products industry. The course covers a wide range of topics, including the physiology of taste and aroma; types of sensory analysis tests; the operation of a cupping session; the variety of coffee attributes; the use of the SCA Flavor Wheel and WCR Sensory Lexicon; and the implementation of a sensory panel.
Objectives of the Sensory Skills Intermediate course
01.
Lexicon of descriptors
02.
Access to the Professional course
03.
SCA certification
04.
Identification of aromas
05.
Cognitive errors
You're going to have a great time learning about how your perception works. You'll be amazed at how much information our senses pick up about coffee, and you'll be delighted to discover what our brains do with it all. Sometimes we can tell quite a bit about it, and other times, we don't know what we even drank!
Krzysztof Blinkiewicz, AST
Let's learn the language of sensorium
Practice sensory analysis while cupping and triangulating the Sensory Skills course.
Get certified
After passing the practical and theoretical exams, you will receive SCA certification in Sensory Skills Intermediate, giving you the right to participate in the highest level of the module.
Practice aromatics
The course provides you with intensive training in the aromas found in coffee, but also learn about other references included in the WCR Lexicon.
Master cupping
Practice performing Coffee Value Assessment cupping. Learn to assess the quality of specialty coffee using the affective and descriptive CVA form.